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Best pound cake recipe

Best pound cake recipe


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  • Recipes
  • Dish type
  • Cake
  • Sponge cake
  • Pound cake

This is an extremely delicious sponge cake, which is rich, dense and buttery. Either way, it's wonderful.

1014 people made this

IngredientsMakes: 1 26cm tube cake

  • 225g cream cheese
  • 340g butter
  • 600g caster sugar
  • 6 eggs
  • 375g plain flour
  • 1 teaspoon vanilla extract

MethodPrep:30min ›Cook:1hr ›Ready in:1hr30min

  1. Preheat oven to 160 C / Gas 2 1/2. Grease and flour a 26cm tube cake tin.
  2. In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
  3. Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
  4. Pour into prepared tin. Bake in preheated oven for 1 hour and 20 minutes. Check for doneness at 1 hour. A skewer inserted into centre of cake will come out clean.

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Reviews & ratingsAverage global rating:(1398)

Reviews in English (1095)

by BARB MAXWELL

I have been making this pound cake for years, with only small changes. Increase the vanilla to 1 1/2 tsp or 2tsp, (your preference) I use 2. Start with ROOM TEMPERATURE butter,(REAL butter) cream cheese and eggs which makes for easier mixing and a more creamy outcome, and using cake flour (cup for cup) gives it a more velvet type texture. I also add the eggs one at a time and make sure each one is completely mixed in before adding the next. And the baking time really depends on how true your oven temp is. Sometimes it may take two hours for this cake to bake if your oven is lower than 325, but baking at a higher temp will cook the outside, but not the in. Tricky? Yes. Worth the effort? Oh yes! Be patient with the mixing, and you will have the best pound cake you will ever eat. It stands alone, or you can top it with whatever you want. Simply the best for a good old fashion comfort dessert.-06 Apr 2004

by Melanie C.

Wonderful! I made this cake (with just 2 adjustments) for my boss' birthday yesterday, and absolutely everyone devoured it and asked for the recipe. In fact, one woman almost cried when she took her first bite- she said it tasted just like her mother's pound cake from decades ago!The only changes I made were to decrease the sugar to 2 1/2 cups, and add some almond extract along with the vanilla.Also, just a note, but swan's down cake flour is the only flour that I will use for pound cakes. It gives the cake a very fine crumb without the need to sift.One more comment: to those people who have uncooked dough in their finished cakes, make sure that your butter and cream cheese are both at true room temperature. Otherwise, the cream cheese doesn't get mixed in and never bakes up, no matter how long you leave it in the oven.If your crust burned before the cake was completely cooked, either the oven was too hot, or your oven doesn't circulate the hot air (convection oven). Use a thermometer to tell what the exact temperature of your oven is, and rotate the cake every 20-25 minutes if it's an older oven.-20 Apr 2008

by JOSIE

I don't give very many 5 star rating unless the recipe is truly "the best". This pound cake deserved all 5 stars!! This could probably be the best pound cake I have ever made...but I did tweak it a bit. I used 1-1/4 cups of butter and 1/4 cup of buttermilk. Buttermilk is a secret ingredient of mine that I like to use in place of regular milk called for in a recipe. It makes your cakes, muffins and breads very moist. This recipe didn't call for any liquid, but I did add a little for that "moistness". I also added a tsp of lemon extract to the batter along with the vanilla. The lemon flavor was very light, but gave it a little something special. Perfect recipe!! Many thanks Nanci.-03 Apr 2003


Gluten-Free Vanilla Pound Cake

Old-fashioned vanilla pound cake never loses its luster. With its deep brown crust, golden interior, and wonderfully aromatic vanilla flavor, it's the perfect base for berries, ice cream . or simply to enjoy all on its own.

We know you’ll love this gluten-free version of our Golden Vanilla Pound Cake recipe, a long-time favorite here on our site. Substituting Gluten-Free Measure for Measure Flour for the flour in that original yields a delicious, fine-grained cake that’s sure to be a hit with friends and family following a gluten-free diet. Enjoy!

Ingredients

  • 12 tablespoons (170g) unsalted butter, at room temperature (at least 65°F)
  • 3 ounces (85g) cream cheese, at room temperature
  • 3/4 teaspoon salt (1/2 teaspoon if you use salted butter)
  • 1 1/2 cups (298g) sugar
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla extract*
  • 1 teaspoon almond extract*
  • 5 large eggs, at room temperature
  • 3 tablespoons (43g) milk
  • 1 3/4 cups + 2 tablespoons (220g) Gluten-Free Measure for Measure Flour

*Substitute 1 tablespoon lemon zest + 1/4 teaspoon lemon oil or 1/8 teaspoon Fiori di Sicilia for the vanilla and almond extracts.

Instructions

Preheat the oven to 350°F. Lightly grease a 9" x 5" x 2 3/4" loaf pan, or a 12" x 4" x 4" tea loaf pan. To avoid overflow, be SURE to use the correct size pan!

To make the cake: In a medium-sized bowl, mix together the butter, cream cheese, salt, sugar, baking powder, vanilla extract, and almond extract, beating until well combined.

Add the eggs one at a time, beating well after each addition the mixture may look slightly curdled/grainy. After you've added the final egg beat at high speed for 3 minutes, then stir in the milk.

Sprinkle in the flour gradually, with the mixer going at low speed. Mix just until combined. The batter will be smooth and thick, but still pourable. Pour and scrape the batter into the prepared pan.

Take it a step further

6 ways to dress up pound cake

To make the topping: Combine the sugar, vanilla, and water. Stir until the mixture is syrupy. At first it'll seem very stiff, but will become "drizzle-able" as you stir. Set the topping aside.

Set the pan of batter on a baking sheet, for easiest handling and as a precaution against potential overflow (which shouldn't happen if you use the correct size pan). Bake the cake for 60 minutes (for either size pan).

Remove the cake from the oven and brush/drizzle with the sugar mixture. Return the cake to the oven for an additional 15 to 20 minutes. Bake until a toothpick inserted into the center comes out clean, or a digital thermometer inserted into the center registers between 205°F to 210°F. (The top 1/4" or so of the top crust may still be moist and sticky, but it shouldn't be batter-like. The finished cake may have some moist streaks near the top that's OK.)

Remove the cake from the oven and set it on a rack.

After 5 minutes loosen the cake's edges and turn it out of the pan to cool completely on a rack.

Cut into thick slices and serve warm with ice cream and berries, or hot fudge or caramel sauce. Alternatively, lightly butter individual 1"-thick slices of cake, and toast both sides on a stovetop or electric griddle or on a clean outdoor grill (both on low heat) until just a tiny bit crispy. Serve immediately, topped with ice cream and the garnishes of your choice.

Storage information: Store wrapped at room temperature for two days wrap well and freeze for longer storage.

Tips from our Bakers

You'll find bringing the butter and cream cheese to room temperature makes them easier to beat without lumps forming. And room-temperature eggs help keep the batter lump-free, too. It takes about 2 to 3 hours to bring these ingredients to room temperature, so plan ahead.

For a different look, bake the cake in a 9-cup tube or Bundt pan. You'll need to bake it a shorter amount of time than in the loaf pan, so start checking for doneness after about 45 minutes in the oven.

Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.


Classic Pound Cake with Only 4 Ingredients!

Pound Cake is one of those old fashioned cake recipes that will always have place on my dessert table. I have created all sorts of variations on pound cake like my Million Dollar Pound Cake which includes (among other things) buttermilk to tenderize the crumb, and of course my Kentucky Butter Cake which is a MUST make!

But today we’re talking about traditional CLASSIC old-fashioned Pound Cake. This is a cake recipe that has been around for ages, and I wanted to share my tips and tricks on how to bake a homemade pound cake from scratch…because I feel like we all need to know the classics! Once you know the basic recipes, you can build and adapt them to suit your tastes and creativity, which is when the real magic happens!


Best 5 Pound Cake Recipes

Towering layers and ornate decorations may add an air of elegance to special occasion cakes, but for everyday indulgences as well as crowd-pleasing summertime get-togethers, tried-and-true pound cakes are a go-to dessert. The most-traditional recipes feature little more than butter, flour and sugar, but they can be dressed with rich cocoa, fresh citrus and creamy buttermilk. Read on below to get Food Network's top-five pound cake recipes, and get sweet inspiration from Ina Garten, Trisha Yearwood, Alton Brown, Giada De Laurentiis and Food Network Kitchen.

5. Honey-Vanilla Pound Cake — A squeeze of honey adds subtle sweetness to Ina's fuss-free pound treat, made with cake flour to guarantee a more delicate finished product.

4. Chocolate Pound Cake — Buttery and decadent, Trisha's cocoa-laced pound cake is a crowd-pleasing favorite that's best served with cool vanilla ice cream.

3. Buttermilk Pound Cake — Alton's simple pound cake comes together with just a handful of ingredients, including tangy buttermilk, which promises moist results.

2. Ricotta-Orange Pound Cake with Strawberries — Fragrant orange zest complements the almond flavor of the amaretto liqueur in Giada's impressive dessert, featuring a scoop of ricotta cheese for richness. Top the dish with sweetened strawberries for a fresh finish.

1. Classic Pound Cake — A big-batch treat that's easy to prepare, Food Network Kitchen's recipe for pound cake (pictured above) yields two loaves, so serve one now and freeze the other for a ready-to-go dessert later on.


The Best Pound Cake EVER.

So this is by far the BEST pound cake that you will ever have… I have no idea of the origins of this recipe except to say that it came from my great-grandmother and she was a southern woman who knew her cooking!!

The pound cake got its origins when people did not write down their recipes and needed easy ratios to remember. The pound cake was one pound each of: butter, sugar, eggs and flour. Pretty simple.. only that much cake would take a regular size family forever to eat! So the recipe has been sized down to smaller portions and modern ingredients have been added (like baking powder) to make the cake lighter.

Keep in mind that this is still a large cake and you need up use at least a 12 cup fluted or bundt pan to prevent it spilling over. A good rule of thumb is to never fill your pan more than 2/3 full. Use the extra batter in a loaf pan or cup cake pan just monitor the time because they will cook much quicker!

Here is what you will need:

3 cups Sugar
1 cup butter
1/2 cup crisco (or add an extra 1/2 cup butter)
6 eggs, room temp
1 cup milk (I use whole milk)
3 cups flour
1/2 tsp salt
1/2 tsp baking powder
2 tsp vanilla (or 1 tsp vanilla and 1 tsp cooking sherry)

So lets get started! First, preheat your oven to 325 degrees and set your eggs and butter out on the counter so they can come up to room temp. When I know that I am making the cake that day, I set the eggs and butter out at breakfast time. It is SO much easier and makes a lighter cake when you can really cream the butter and sugar together and it is so much easier when they are soft.

Start off with the butter, crisco and sugar in the mixer. I use a stand mixer but a hand held one will do just fine. You need to beat them on medium-high speed for 3-5 minutes to get them to where they are creamed. Stop the mixer at least once to scrape the bowl with a spatula, to get any forgotten clumps mixed in.

While they are mixing, put your remaining dry ingredients (Flour, salt, baking powder) in a bowl and mix together, set aside.

If you still have a few minutes left, grease and flour your baking pan (I am using a 12 cup fluted pan in these pictures). I like to use the wrappers from the butter to grease the pan. I add a small pad of butter, as necessary to cover the entire pan. Then, sprinkle a tablespoon or two of flour into the pan and shake it around to make sure all the butter is coated.

After the butter and sugar are creamed, add the eggs, one at a time and make sure they are mixed well in-between each egg (about 30-45 seconds). For this recipe I used 7 medium eggs rather than 6 large ones, use your judgement, thats how my Nana did it!

Once all the eggs are mixed in, add a quarter of the dry flour mixture and allow it to mix, followed by a quarter of the milk and allow it to completely mix. continue adding until flour and milk is all mixed, I usually give it 30 seconds between additions. Stop and scrape the bowl again with a spatula.

As you are mixing the batter one last time, add the vanilla. Allow it to incorporate for at least one minute. Scrape with a spatula one last time and now pour it into your greased, floured pan.

Bake at 325 for one hour, 20 minutes (80 minutes). I check mine after 70 minutes and adjust the time as necessary. When it is done, the cake will be golden brown on top and might have some cracks in the surface, it will be slightly pulling away from the edges of the pan.

Another good way to check if it is done is to insert a toothpick into the center, it is done when the toothpick comes out clean with no gooey batter on it.

Do you have a favorite family recipe? Share it or a link to it!


Million Dollar Pound Cake

If a picture&rsquos worth a thousand words, then one of these pound cakes is worth a million dollars. Hyperbole? We think not. Our Million Dollar Pound Cake is just that good (really).This recipe requires only seven ingredients, all of which you likely already have on hand. You know you already have butter, sugar, eggs, flour, milk, and almond and vanilla extracts stocked and waiting in your refrigerator or pantry. Waiting for what, exactly? This dessert. They&rsquore waiting to be made into this homemade pound cake. These common pantry staples come together to make the best pound cake recipe&mdashone that's worth raving about. It&rsquos rich, classic, and destined for your favorite recipe box&mdashthe one where you keep the recipes you turn to again and again. This old fashioned recipe deserves to be one of those relied-upon favorites. Taste-wise, it&rsquos delicious and airy. Prep-wise, it&rsquos oh-so easy to make. Also be sure to check out more of our favorite pound cake recipes for additional dessert ideas.


Different Bake Times

Bake time: Cook times when baking can vary depending on pan size, altitude, oven, and even weather. Follow the recipe bake time suggestion, but you’ll know when the cake is done when it springs back when pressed and an inserted skewer comes out clean.

Suggested bake time for other pan sizes:

  • 5࡯ pan: 350F for 50-60 min
  • Mini loaf pan: 350F for 20-25 minutes
  • Bundt 350F for 75-90 min
  • Mini Bundt pan: 350F for 20-25 minutes
  • Cupcake: 350F for 18-20 min
  • Mini cupcakes: 350F for 11-12 minutes


Myꂾst pound cake recipe, aka Sandkuchen, is this one. My Oma made it, my Mutti made it, and now I make it! It's my quick cake recipe for emergencies. 

Sandkuchen, literally translated as Sand Cake, is also one of the great holiday baking recipes to have. Why? Because it's such a treat!

Prep Time

Bake Time

Total Time

Servings:

Ingredients:

  • 1 cup butter, room temperature
  • 1 cup granulated sugar
  • 4 eggs
  • 1 tsp vanilla
  • ¾਌up cornstarch
  • 1¼਌ups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp grated lemon rind
  • 2 tsp powdered sugar

Instructions:

  1. Preheat oven to 375° F.
  2. Prepare aਃ" X 10" loaf baking pan by greasing and flouring it.
  3. In a large bowl, cream together butter and sugar.
  4. Add eggs, beating well after each one. Continue beating until light in color and fluffy. Add vanilla.
  5. Mix together cornstarch, flour, and baking powder. Stir into butter mixture. Add lemon rind and stir.
  6. Pour batter into greased and floured loaf pan, smoothing top.
  7. Bake for 1 hour or until wooden toothpick poked into centre comes out clean.
  8. Place pan on wire rack and let cake cool in pan for 10 minutes.
  9. Invert pan to remove cake and let cool on wire rack.
  10. Put powdered sugar into a sieve and tap over cake to dust.

Notes/Hints:

  •  Use just vanilla (omitting the lemon peel), or use almond extract (my favorite). Or, try rum instead (a traditional choice). 
  • It is often just sprinkled with icing sugar before serving. 
  • Coat with a chocolate glaze as a treat. 

Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

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How to make cream cheese pound cake

Make cream cheese pound cake with the following ingredients: flour, baking powder, salt, butter, cream cheese, sugar, vanilla extract, almond extract and eggs. Then follow these instructions:

  • Whisk together the dry ingredients. Flour, baking powder and salt. Set aside.
  • Combine the butter, cream cheese and sugar together. Beat on medium-high speed with an electric mixer until light and fluffy.
  • Add the vanilla and almond extracts. Mix just until combined.
  • Add eggs one at a time. Beat well after each addition. Scrape down the sides of the bowl if necessary.
  • Add dry ingredients. Spoon in the flour mixture while the mixer is on low. Keep mixing until combined.
  • Bake at 325 F. Bake for 1 hour, then place tin foil over the loaf (like a triangle roof or tent) and bake for 20 minutes longer.

How To Make Chocolate Pound Cake

  1. Preheat oven and grease loaf pan.
  2. Whisk together flour, both cocoa powders, baking soda, baking powder and salt.
  3. Dissolve the instant coffee or espresso powder in the hot water.
  4. Cream butter and sugar together until very light in color and fluffy.
  5. Add eggs one at a time making sure the egg is fully incorporated before adding the next egg. Scrape down the bowl with each additional egg.
  6. Add the sour cream, vanilla extract and espresso or coffee to the bowl and mix in and medium-low speed until completely incorporated.
  7. Add dry ingredients, half at a time, and mix on the lowest setting just until incorporated.
  8. Transfer batter to the prepared loaf pan and bake for 55 to 65 minutes.
  9. Check for doneness by inserting a skewer or toothpick into the thickest part of the cake. There should be a few moist crumbs on the skewer.
  10. Let cool in pan for 20 to 30 minutes before transferring to a wire cooling rack. Let cool completely before glazing.and let it continue to cool on a wire rack for 1 hour before glazing.

The Best Vanilla Pound Cake Recipe

The Best Vanilla Pound Cake Recipe, a quest for the best! This cake achieves great flavour & texture by taking the best from traditional & modern recipes.

Ingredients

  • 1 pound butter at room temperature, 2 cups
  • 2 1/4 cups white sugar
  • 2 tbsp good quality vanilla extract
  • 4 extra large eggs at room temperature, or 5 large
  • 1 1/2 cups sifted all purpose flour
  • 1 1/2 cups sifted cake flour
  • 1/2 tsp baking powder
  • 1 cup undiluted evaporated milk, use it straight from the can

Instructions

  1. This cake is baked in an oven that starts cold, so there's no need to preheat it. Grease a bundt pan very well and lightly dust it with flour. You can also use 2 standard loaf pans that have been lightly greased and lined with parchment paper.
  2. In the bowl of an electric mixer cream the butter, sugar and vanilla extract very well, for at least 10 -15 minutes. The aim is to incorporate as much air as possible into the creamed base of the batter. Scrape the sides and the bottom of the bowl several times during the creaming process.
  3. Add the eggs, one at a time and beat for at least a minute or two before adding the next egg.
  4. Sift together the flour, cake floor and baking powder.
  5. Fold the dry ingredients into the creamed mixture alternately with the undiluted evaporated milk. Always begin and end the folding process with the dry ingredients. As a general rule, I add the dry ingredients in three portions and the milk in two portions.
  6. Spoon the batter into the prepared pan/s, spreading the top with the back of a spoon to level it.
  7. Place in a cold oven and turn the temperature to 325 degrees F. Baking times will vary on the size of the cake pans. My bundt pan took 1 hour and 30 minutes. Loaf pans should be checked after an hour. As always, let the wooden toothpick or skewer test be your guide. Insert a wooden toothpick or skewer into the center of the cake and when it comes out clean the cake is done. Watch it closely and only add extra time in 5 minute intervals, checking with a clean toothpick each time, so that you will not over bake the cake.
  8. Let the cake/s rest in the pans for 10 - 15 minutes before turning onto a wire rack to cool completely.
  9. Delicious served with ripe strawberries and freshly whipped cream.

Nutrition Information

Yield

Serving Size

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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